Earth Day, once a tree-hugging, let’s-plant-seedlings occasion, has evolved into a celebration of many things, including sustainability and zero waste in restaurants. In fact, later this month, the Institute of Culinary Education (ICE) and the New School in New York City will launch the first-ever Zero Waste Food Conference to discover better methods for producing, distributing, consuming, and disposing of food in cooking and in restaurants. And, San Francisco has a special Earth Day initiative: Zero Foodprint is a community of restaurants interested in eliminating their contributions to climate change — check out these Zero Foodprint restaurants that have pledged to be carbon neutral every day. We’ve also got eight super sustainable restaurants in other spots around the country where Mother Nature is practically chef de cuisine.

Local Provisions, Asheville, North Carolina
Chef/owner Justin Burdett works with local farmers to best use the entire plant, like his popular Tom’s Turnips, a dish that incorporates charred turnips, tempura fried turnips greens and bulbs and pureed fermented turnips. By using the entire vegetable, the dish shows off several textures and depth of flavor — and eliminates waste entirely. Another example of Burdett’s zero-waste mentality: his sweet onion dish incorporates fermented and charred onions in a subtle onion water made from the onion skins. Make a reservation at Local Provisions.

Wolf, Los Angeles, California
Chef Marcel Vigneron zeros in on a zero-waste cooking, utilizing “every possible edible part of the product from seed to stalk”, such as his favored Charred Carrots dish — he uses the entire vegetable, including the skins (which boost nutrients and flavors) and carrot tops, and pairs it with Romanesco, avocado, hazelnut, broccoli, and furikake. Eat your veggies takes on a whole new level here in the City of Angels. Make a reservation at Wolf.

Graffiti Earth at Duane Street Hotel, New York, New York
The menu at chef Jehangir Mehta’s restaurant is focused on healthy grains and plant-based dishes. But, most importantly, Graffiti Earth works with “ugly” produce that would otherwise go to waste because of minor (and non-flavor affecting) aesthetic flaws and underutilized seafood, like broken scallops that can be caught without damaging ecosystems. Outside the kitchen, chef Mehta is also committed to the environment with repurposed furniture and napkins made from renewable materials. Make a reservation at Graffiti Earth.

Wrench & Rodent Seabasstropub, Oceanside, California
Chef Davin Waite plates his own entrées — and does the dishes, too — as part of his impressive efforts to combat food waste. “Taking on the role of dish washer in his kitchen allows him to see exactly what his guests are wasting,” says a restaurant spokeswoman. “It’s the best feedback he can get as a chef.” And that’s only one way chef Waite tackles the zero-waste issue. He also supports Save Good Food, using “ugly” and surplus produce from local farms. And, Waite makes sure to use the whole of any ingredient in his dishes (for example, not only broccoli florets, but the stems and greens, too). Make a reservation at Wrench & Rodent Seabasstropub.

South City Kitchen, Buckhead, Georgia
Open less than a year, this popular Southern-concept restaurant (fried green tomatoes, y’all) is already composting 10,000 to 12,000 pounds of organic matter each month. The fryer grease is also recycled and LED lighting meets strict energy codes. It’s part of the Fifth Group, a collection of restaurants that recycle and compost 95 percent of the product that comes through the doors, resulting in almost one million pounds of compost and 500,000 pounds of recycled materials per year, South City Kitchen has three locations in Greater Atlanta. Make a reservation at South City Kitchen.

Watermelon is an American tradition when it comes to beating the heat — and celebrating the sweetest treats of the season. There are many varieties, and just as many ways to enjoy it. From cocktails and pickles to salads and soups, find out what OpenTable diners are saying about watermelon this summer.

* 1833, Monterey, California: “The watermelon/cucumber/scallion appertif let us know right off the bat that our mouths were in for a treat, and neither the appetizers, the main courses nor the desserts disappointed in the slightest!”

* Barndiva, Healdsburg, California: “We loved the infusions — who knew a little cube of watermelon infused with lemon verbena could be so wonderful?”

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Caroline Potter

Caroline Potter is the Chief Dining Officer for OpenTable, Inc. She’s a dining trend-spotter and an OpenTable VIP, who dines out more than she eats in and has accrued more than 10,000 Dining Rewards points. Caroline started working in restaurants as a teen and she's since tackled every front-of-the-house job, from bartender and hostess to runner and server. She trained as a chef at Manhattan’s prestigious French Culinary Institute, cooking at L’Ecole. In addition to her role at OpenTable, she has written about food from farm to table for New York City’s famed Greenmarket and Edible Brooklyn and Edible East End magazines. Caroline is also a Certified Master Gardener.